【Korean Cold Noodles】
Hello everyone, I am Aro of North Korea who loves to cook. Yesterday, the temperature in Tianjin rose to 37 degrees Celsius again, and it was raining on Monday, and the weather was a little cooler, and these two days began to be sweltering again. But it doesn't matter, I'll teach you to make cold Korean noodles that are completely cold after eating.
At the beginning, North Korean cold noodles were not called "North Korean cold noodles", but "Yanji cold noodles". China's Korean ethnic group is a migration nation, and during the war years, it was forced to migrate from the Korean Peninsula to northeast China, and it has been cultivating land for hundreds of years. Among them, the place where the Koreans gather the most is Yanji, after the reform and opening up, the Korean compatriots have gone out of the gathering place where they have lived for generations, scattered throughout the country, and also brought Korean cuisine to the whole country, in about the 1970s and 1980s, the situation has changed a lot, there are many Korean cold noodle restaurants on the street, and people are used to calling it "Korean cold noodles". Even in North Korea, the most famous is Pyongyang cold noodles, which are also place names plus cold noodles, but now it doesn't matter if it's delicious.
Let's start with the picture.
The traditional cold noodles are to mix the soba noodles and starch in a certain proportion with water and mix well, use the noodle press to press the noodles directly into the pot of boiling water, cook and fish out, rinse with cold water many times, and then go to the water to mix with beef slices, kimchi, chili noodles, apple slices, cucumbers, sauce, vinegar and other ingredients to add beef soup or chicken broth to eat. Today I made cold noodles instead of beef broth, but kimchi soup, and the cold noodles I made were also very delicious.
【Korean Kimchi Cold Noodles】
Ingredients: 2 servings of noodles, 200 g of kimchi, 1/2 cucumber, 1 boiled egg, 1 1/2 cup of kimchi soup (300 ml), 3 spoonfuls of soy sauce, 4 spoonfuls of vinegar, 3 spoonfuls of sugar, sesame salt, dried seaweed flakes
Broth Ingredients: A handful of dried fish and two pieces of kelp.
Kimchi seasoning: 1 scoop sugar, 1 scoop sesame oil, 1 scoop sesame seeds
1 scoop equals 15 ml.
【Production Process】
1. Make the broth: First add 1.5 liters of water to the pot, put 1 handful of dried fish and 2 kelp slices directly in it, and cook on high heat. After the water in the pot boils, turn to low heat and cook for another 15 minutes, so that the umami taste of the dried fish and the kelp can be thoroughly stimulated, and after 15 minutes, the small dried fish and the konbu in the broth are filtered out, and the broth is frozen in the refrigerator for 2-3 hours.
2. Cut the kimchi into cubes and add 1 spoonful of sugar, 1 spoonful of sesame seeds and 1 spoonful of sesame oil, stir well by hand.
3. Remove the stock from the refrigerator, add 300 ml of kimchi soup, add 4 spoons of vinegar, 3 tablespoons of soy sauce and 3 spoons of sugar, stir well. It becomes red. In fact, there is still ice in it, cold and cold, and the key to cold noodles is to see if there is ice in your bowl.
4. Put cold noodles in the pot, add cold water twice after the water boils, rinse by hand several times, this step is to rinse the starch inside the noodles.
5. Pay attention to the order of the plate, first put the cold noodles in a bowl, add the kimchi cucumber shreds into the cold noodle soup, add the seaweed shreds for decoration, and half a hard-boiled egg, and finally sprinkle with cooked sesame seeds.
At this point, this very simple Korean kimchi cold noodle is ready. Here are the points to make sure you can make a nice bowl of cold noodles.
1. Noodles: Noodles here can choose soba noodles can also choose corn noodles, relatively speaking, soba noodles, more powerful.
2. How to eat: Before eating, be sure to spread the noodles with chopsticks, or you can also use scissors to cut the noodles and eat them, otherwise you will clip up a large lump of noodles with chopsticks, and the embarrassing situation of biting and biting is constant.
3. Soup: I use small dried fish and konbu stock here, or use the broth of boiled beef, the specific method is to replace the broth I introduced with beef broth.
I am Alang of North Korea, thank you for your support and wish you a happy life.